Cranberry Pistachio Cookies
Soft, buttery cranberry pistachio cookies packed with tart dried cranberries, crunchy pistachios, and creamy white chocolate. These festive cookies come together in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
⅔ cup granulated sugar
½ teaspoon salt
1 large egg, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup dried cranberries, chopped
½ cup pistachios, chopped
1 cup white chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the softened butter until fluffy.
- Add the granulated sugar and salt and beat until well combined and fluffy.
- Beat in the egg and vanilla extract until smooth and well combined.
- Gradually add the flour and mix until a soft cookie dough forms.
- Add the chopped cranberries and pistachios and mix until evenly distributed.
- Fold in half of the white chocolate chips.
- Roll the dough into balls and arrange them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are set and lightly golden.
- Transfer the cookies from the baking sheet and allow them to cool completely.
- Melt the remaining white chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the cooled cookies.
- Let the cookies sit for 5-10 minutes, or until the chocolate has set, before serving or storing.
Notes
Substitute dried cherries or dried blueberries for the dried cranberries if desired.
Semisweet or dark chocolate chips can replace the white chocolate chips.
For extra pistachio flavor and crunch, sprinkle finely chopped pistachios over the white chocolate drizzle before it sets.
Add a little orange zest to the dough for a fresh citrus flavor.
Salted butter can be used, but reduce or omit the additional salt as needed.
Do not overbake the cookies; remove them when the edges are set and lightly golden to help keep them soft.
Store completely cooled cookies in an airtight container at room temperature and enjoy within several days.
For longer storage, freeze the cooled cookies in a freezer-safe container with parchment paper between layers and thaw at room temperature.
Portioned cookie dough balls can also be frozen for baking later.
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 8 g
- Sodium: 38 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Find it online: https://chocolatecoveredamy.com/cranberry-pistachio-cookies/
